We've updated our Privacy Policy to make it clearer how we use your personal data. We use cookies to provide you with a better experience. You can read our Cookie Policy here.

Advertisement

Cheese Yield Impacted by Coagulating Protein Composition of Milk

Cheese Yield Impacted by Coagulating Protein Composition of Milk content piece image
Credit: Pixabay.
Listen with
Speechify
0:00
Register for free to listen to this article
Thank you. Listen to this article using the player above.

Want to listen to this article for FREE?

Complete the form below to unlock access to ALL audio articles.

Read time: 1 minute

Cheese production relies on coagulation of milk proteins into a gel matrix after addition of rennet. Milk that does not coagulate (NC) under optimal conditions affects the manufacturing process, requiring a longer processing time and lowering the cheese yield, which, in turn, has economic impact. In an article appearing in the Journal of Dairy Science, published by Elsevier, scientists from Lund University studied the protein composition of milk samples with different coagulation properties to learn more about why only some milk coagulates with rennet.

The authors of this study analyzed protein composition in NC and coagulating milk samples from 616 Swedish Red cows. They reported that the relative concentrations, genetic variants, and posttranslational modifications of the proteins all contribute to whether rennet could induce coagulation in each sample. The NC milk had higher relative concentrations of α-lactalbumin and ß-casein and lower relative concentrations of ß-lactoglobulin and κ-casein when compared with coagulating milk.


“The non-coagulating characteristics of milk relate to protein composition and genetic variants of the milk proteins,” said first author Kajsa Nilsson, PhD, Lund University, Lund, Sweden. “Roughly 18 percent of Swedish Red cows produce noncoagulating milk, which is a high prevalence. Cheese-producing dairies would benefit from eliminating the NC milk from their processes, and breeding could reduce or remove this milk trait,” said Dr. Nilsson.


These results can be used to further understand the mechanisms behind NC milk, develop breeding strategies to reduce this milk trait, and limit use of NC milk for cheese processing.

Reference
K. Nilsson, L. Buhelt Johansen, D.J. de Koning, S.I. Duchemin, M. Stenholdt Hansen, H. Stålhammar, H. Lindmark-Månsson, M. Paulsson, W.F. Fikse, M. Glantz. Effects of milk proteins and posttranslational modifications on noncoagulating milk from Swedish Red dairy cattle. J. of Dairy Sci. June 10, 2020, DOI:https://doi.org/10.3168/jds.2020-18357.

This article has been republished from the following materials. Note: material may have been edited for length and content. For further information, please contact the cited source.